By Anele Kunene
Two Food and Nutrition students at the Durban University of Technology (DUT) have brought a fresh twist to a South African classic by infusing marula into malva pudding – earning high praise from food graders.
Andiswa Mzizi and Nkosinathi Mteshana teamed up to showcase the marula plant’s versatility in a dessert that combines tradition and innovation.
“We wanted to explore how indigenous ingredients can be reimagined in modern dishes,” said Mzizi.
Inspired by the rich cultural heritage of marula, the pair dug into its traditional uses through community elders. One such elder, Musa Ngwenya, shared stories passed down through generations.
Known as umganu in isiZulu, the marula tree holds deep meaning in Zulu folklore. According to Ngwenya, marula leaves are used in a traditional marriage ritual where a young woman bathes in a leaf-infused mixture at midnight while her father chants “akaganwe” – a wish for her to be married.
Beyond its symbolic value, marula is also used to make strong alcoholic brews and nourishing skin oil, Ngwenya added.
Drawing on this cultural knowledge, Mzizi crafted a marula malva pudding, balancing sweet and tangy flavors.
“People are moving away from indigenous foods. I wanted to bring marula back – with a modern twist.”
Second-year student and food grader Emihle Mlotana described the dish as both familiar and surprising. “It tasted like regular malva pudding but had a unique punch. I really enjoyed it.”
From folklore to fine dining, marula proves it’s more than just a fruit – it’s a symbol of heritage, and now, culinary creativity.
